Instructions
Cook the noodles
Bring a large pot of salted water to a boil and cook the lasagna noodles until just al dente. Drain carefully and lay them flat on parchment paper or a lightly greased surface. Keeping the noodles separated prevents sticking and makes rolling easier.
Make the filling
In a large bowl, gently combine the crab meat, ricotta, Parmesan, mozzarella, beaten egg, green onions, garlic, lemon juice, salt, black pepper, and optional seasoning. Mix just until combined, taking care not to break up the crab too much. The filling should be creamy with visible chunks of crab throughout.
Make the sauce
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until a smooth roux forms and the raw flour smell disappears. Slowly whisk in the milk or half-and-half, pouring gradually to avoid lumps.
Continue cooking, whisking frequently, until the sauce thickens to a pourable but creamy consistency. Stir in the Parmesan cheese, salt, pepper, and nutmeg if using. Remove from heat once smooth and glossy.
Assemble the roll-ups
Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish. Spread a thin layer of the cream sauce over the bottom of the dish to prevent sticking.
Spoon about 2–3 tablespoons of the crab filling evenly along each noodle. Roll each noodle up tightly and place seam-side down in the baking dish. Arrange the roll-ups snugly so they hold their shape while baking.
Top and bake
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